Jason Wrobel’s Classics | Jason Wrobel
ABOUT THE AUTHOR
Jason Wrobel is a world-renowned leader in organic raw vegan cuisine, culinary education and health entertainment. He is a graduate of the Living Light Culinary Arts Institute and is nationally certified as a Raw Food Chef and Culinary Instructor. Jason is also working on a new project with a major cable television network that will air in 2013. Visit JasonWrobel.com to check out his recipe demo videos, e-books, recipes, health tips and upcoming live appearance dates.
VegWorld Magazine
Issue 006 - Jan 2013 |
40
Jenny Cornbleet’s Delight | Jennifer Cornbleet
Flourless
CHOCOLATE CAKE Makes one 9-inch cake; 8 servings This decadent dessert is the world’s fastest chocolate cake! And it will delight chocolate lovers.
Ingredients • • • •
3 cups walnuts 1/4 teaspoon sea salt 20 pitted medjool dates 2/3 cup unsweetened cocoa powder or raw cacao powder ♦ • 1 teaspoon vanilla extract, optional • 4 teaspoons water • 1 ½ cups fresh raspberries for garnish
Directions
Put the walnuts and salt in a food processor fitted with the S blade and process until finely ground. Add the dates, cocoa powder, and vanilla and process until the mixture begins to stick together. Add the water and process briefly. Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries. Flourless Chocolate Cake will keep for three days in the refrigerator or two weeks in the freezer. Bring to room temperature before serving.
ABOUT THE AUTHOR
Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the Bay Area and nationwide. Her website, learnrawfood.com, is a comprehensive resource for online training and raw-food recipes, information, and products. For more information about Jennifer Cornbleet, visit www. learnrawfood.com.
VegWorld Magazine
Issue 006 - Jan 2013 |
41
Vesanto Melina’s Sweet Tooth | Vesanto Melina, MS, RD
Sweet
tooth
by Vesanto Melina, MS, RD
Mango Pie with
Coconut Crust This recipe from our book Becoming Raw (by dietitians Brenda Davis and Vesanto Melina, published by The Book Publishing Company) is my all-time favorite pie. It is a delight to the senses and it is super-healthy! The recipe was inspired from Raw Food Made Easy by Jenny Cornbleet (The Book Publishing Company). Nuts and dates are not pre-soaked. Remove water from the soaked, dried mango by pressing, and refrigerate the pie for at least 2 hours. The filling also can be used as a Pudding.
VegWorld Magazine
Issue 006 - Jan 2013 |
42
Vesanto Melina’s Sweet Tooth | Vesanto Melina, MS, RD
Coconut Crust Makes one pie shell
Ingredients
• 1 1/2 cups (375 ml) dried unsweetened coconut • 1 1/2 cups (375 ml) walnuts or macademia nuts • 1/4 teaspoon (2 ml) salt • 1/2 cup pitted medjool or regular dates
Mango Pie Filling
Makes Makes 2 to 2 1/2 cups Ingredients
• 3 cups (750 ml) chopped fresh mango (2 large to 4 small mangoes) • 1 cup (250 ml) chopped dried mango (cut into pieces with scissors), soaked 10 minutes and drained well • 1 cup (250 ml) or more sliced strawberries or other fruit for decoration.
VegWorld Magazine
Issue 006 - Jan 2013 |
43
REVIEWS
AND RECOMMENDATIONS
Pick of the Month: Jay and Linda Kordich’s “School of Juicing”
VegWorld’s Pick Of The Month
VegWorld’s
Pick of the Month Jay and Linda Kordich’s “School of Juicing” Our pick for this month is Jay and Linda Kordich’s “School of Juicing.” In the 1980’s, Jay (the “Juiceman”) Kordich single-handedly shined a spotlight on the healthy benefits of juicing for a national audience. His incredible passion for juicing (along with his trademark eyebrows) made him a loveable parody target for the likes of Jim Carey. More importantly, he brought the knowledge of juicing for good health to a wide, mainstream audience in a way that had never been done before. Today, at 89 years old, Jay Kordich is a living example of the benefits juicing can bring to your lifestyle. While Jay follows a vegan diet, he attributes the power of juicing to literally saving his life. In fact, in 1948 at the age of 25, Jay was diagnosed with a serious illness and was told he may not have long to live. Jay became a patient of Dr. Max Gerson and immediately began a regimen of large doses of raw carrot/apple juice. It wasn’t long before Jay’s health was restored and the direction of his life was changed forever. Jay has been teaching about juicing ever since. The School of Juicing is the culmination of his efforts and the most comprehensive “how to” guide for new juicers assembled on the topic. The program is a 4-week self-paced audio program, along with transcripts. It also features videos, audiobooks, ebooks, his TV appearance archive, and interactive forums. If you are serious about getting thin and healthy in the New Year, and have never tried juicing, then the School of Juicing is your must-have guide for 2013. You can find out more about the School of Juicing at www.schoolofjuicing.com.
VegWorld Magazine
Issue 006 - Jan 2013 |
61